Phenolic acids in Australian Melaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication

By L. Yaoa, Yue-ming Jiang, R. Singanusong, N. Datta, K. Raymont. 2004

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Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources (2019, background): “However, some of the honey samples did not exhibit a significant difference (p> 0.05), for instance, Lemon honey (10.0 ± 0.8 µg/g) and Hypericum honey (10.1 ± 0.7 µg/g) from Hubei, China and Manuka honey (18.2 ± 1.9 µg/g) and Rata honey (18.1 ± 1.7 µg/g) from New Zealand.”
PCA: The Basic Building Block of Chemometrics (2012, background): “The presence of compounds beneficial to health for their antioxidant properties or for other reasons is well known, this is the case of polyphenols [68-74] or amino acids [75-83], some of them are good fluorophores like polyphenols.”